Recipe: Calamari with Tomatoes & Herbs

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This recipe can be made with either parsley or basil, but if you’ve got both herbs handy, use both.  If you enjoy its briny flavor, a teaspoon of anchovy paste stirred into the sauce along with the herbs is an amazing addition to this recipe.

Calamari with Tomatoes & Herbs

Serves 4



  • 1 can no-salt-added diced tomatoes
  • 1 plum tomato, chopped
  • 3 cloves garlic, minced
  • ½ cup finely chopped sweet onion
  • 1/3 cup minced herbs (parsley, basil, or a combination of the two) 
  • 1 pound cleaned calamari, tubes and tentacles
  • 3 tablespoons tomato paste (plus additional, if needed)
  • Salt, pepper 
  • (1 teaspoon anchovy paste, optional) 
  • (Red pepper flakes, optional)

How to:


  1. Place diced tomatoes in a saucepan with chopped plum tomato, garlic, and onion over medium heat. Bring to boil, then reduce heat to low and cook for 10 minutes. 
  2. Stir in herbs (and add anchovy paste, if using.) 
  3. Slice calamari tubes into 1/3-inch-wide rings. Add calamari to saucepan, raise heat to bring to a boil, and cook 8 minutes. Turn off heat. 
  4. Stir in tomato paste (add extra as needed) to thicken. Add salt, pepper, and red pepper flakes to taste. Serve over cooked pasta or shirataki noodles. 


Serving information:
Per serving:
  • 150 calories
  • 2g total fat
  • 0g saturated fat
  • 13g total carbohydrate
  • 2g dietary fiber
  • 9g protein
Have you tried this recipe?:
let us know in the comments what you think